A blend of 60% Shiraz and 40% Cabernet Sauvignon, the 2009 ‘White Boar’ has a deep garnet-purple color and aromas of warm cherries, dried mulberries and creme de framboise with touches of balsamic, potpourri and stewed tea. Rich and concentrated, the big, full bodied palate is solidly structured with a medium to firm level of grainy tannins, finishing log with lingering notes of cloves and cinnamon. Drinking now, it should keep to 2018+. Importer: Epicurean Wines, Seattle, WA; tel. (206) 923-1376

Strong purple; I don't understand why it was deemed necessary to cut the cordons bearing the grapes to desiccate the fruit and lift the alcohol of this 60/40 Shiraz/Cabernet Sauvignon blend. Yes, it is full-bodied and yes, the flavours have been intensified, but this is a winter's night wine. Black boar, surely. (17-Feb-2011)

The 2007 ‘Wild Boar’ was produced from Shiraz grapes that were cordon cut and left to dry on the vines for about 2 weeks. Deep garnet colored, it has a moderate intensity of earthy, warm blackberry, mulberry and dried plum aromas with some dried Provence herbs and spice box notes. Rich and full-bodied with a medium level of coarse tannins and high acid, the finish is long and earthy with just a hint of bitterness. Drink it now to 2018. Battle of Bosworth’s grapes are organically grown and the wines are Australian Certified Organic.No known USA importer.